Sun-Dried Tomato & Spinach Coconut Chicken Skillet
A 20-minute Whole30 masterpiece featuring chicken in a creamy coconut sauce with sun-dried tomatoes, fresh spinach, and a touch of lemon for bright, balanced flavor. This mediterranean-inspired chicken (whole30, dairy-free) ready in about 20 minutes pairs chicken breasts, coconut milk, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (6 oz each), boneless, skinless chicken breasts
- 1/2 cup, full-fat canned coconut milk
- 2 tbsp, packed and chopped sun-dried tomatoes
- 2 cups, packed fresh spinach
- 1 tbsp lemon juice
- 2 cloves, minced garlic
- 1 tbsp avocado oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season chicken breasts with 1/4 tsp sea salt and 1/8 tsp black pepper. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (165°F internal temperature), then set aside.
- Step 3: Reduce heat to medium, add minced garlic, and cook for 30 seconds until fragrant but not browned.
- Step 4: Stir in chopped sun-dried tomatoes and cook for 1 minute to soften.
- Step 5: Pour in coconut milk and lemon juice, stirring constantly until simmering (about 2 minutes), then add spinach and cook for 1 minute until wilted.
- Step 6: Return chicken to the skillet, spooning sauce over the top, and cook for 2 more minutes until sauce thickens enough to coat the back of a spoon.
Frequently asked questions
How long does Sun-Dried Tomato & Spinach Coconut Chicken Skillet take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sun-Dried Tomato & Spinach Coconut Chicken Skillet?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.
Can I substitute ingredients in Sun-Dried Tomato & Spinach Coconut Chicken Skillet?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sun-Dried Tomato & Spinach Coconut Chicken Skillet for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sun-Dried Tomato & Spinach Coconut Chicken Skillet whole30?
Yes — this recipe is tagged whole30, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
